Ruby red with deep intensity and hue. Fruity, fine and elegant aromas dominated by wild berries, along with array of spicy notes. Fruity on the palate with good tannins and a lingering finish.

James Suckling 92 Points

Wine Spectator 91 Points

Jeb Dunnuck 91 Points

100% Sangiovese

Positioned between the last foothills of the Chianti mountains and the initial part of the Ombrone valley, Fèlsina spreads over an area of ​​about 600 hectares, 95 of which are dedicated to vineyards. From a geological point of view, Fèlsina appears as a “frontier land” between Chianti Classico and Crete Senesi , in the direction of Montalcino.

Of a calcareous-petrous nature with a predominance of lamellar marl typical of Chianti , or formed of stratiform sandstones with alluvial pill and clay, mixed with marine sediments rich in minerals, the soils give unitary and specific characteristics to the wines of Fèlsina , whose nuances are the daughters of the singularities and movements of the territory.

The result of a unique combination of land and vine, culture and manual labor, oenological science and the cellarman’s wisdom, the Fèlsina vines express the particularity of the terroir, the landscapes, the perfumes, the sounds of this corner of Tuscany , bringing it back to life history and tradition.

Fèlsina is not only a wine estate but a real farm dedicated to various agricultural activities, of which the most important, like wine, is the production of olive oil. Universally recognized for its therapeutic and healthy properties, oil is an integral part of our culture and tradition. To rediscover it and enhance it as it deserves, we have undertaken the “Oil according to Veronelli” project which aims to make the olive tree correspond to its land, the oil to the olive grove from which it originates, throughout the country.

Following the same terroir philosophy that has characterized wine production for a long time, starting in 2002, three production areas were identified: Fèlsina, Pagliarese and Boschi . These 3 “olive grove units” have distinct terroirs for each of the four olive varieties present Pendolino, Leccino, Moraiolo and Raggiolo (or Correggiolo). The varieties are harvested by hand separately, at the best moment for each cultivar, and only the pulp is extracted.

The oil is kept at a constant temperature in stainless steel, without contact with air, and vacuum-packed when ordered. The result is a unique and identifiable oil, which respects the characteristics of each olive variety, whose traceability is guaranteed throughout the production chain by the adoption of cultivation practices and transformation techniques accompanied by constant analytical and tasting checks.